Food safe cookie dough is topped with cookie dough ice cream and whipped cream. These cookie dough ice cream shops is decorated with cookie crumbs for the ultimate cookie lover's dessert.
Cookie dough ice cream bars
My family is completely obsessed with edible cookie dough; so much so, in fact, that I have also shared recipes for an edible peanut butter cookie dough, brownie dough dough, and cookie dough cookie dough. It was only time I used edible cookie dough as a base for an ice cream dessert cookie. With cookie dough ice cream of course. 🙂
These bars are sweet, thick and the ultimate treat of cookie dough (and cookie) obsessed.
These bars start with an edible (food safe) cookie dough "crust", which comes together quickly and easily after heat treating the flour (more on this below). The edible cookie dough crust is topped with cookie dough ice cream and finished off with some whipped topping. You can make your own with 3 ingredients or use store-bought whipped topping. Last but not least, decorate cookie dough ice cream bars with broken cookies, and these bars are ready to be served!
Cookie dough in ice cream bars
Regular (raw) cookie dough is not considered safe to eat due to both health concerns flour and untreated egg.
But not to worry, the cookie dough base on these ice cream bars is specifically formulated to be safe; there are no eggs and the flour is heat treated to make sure everything is safe to eat!
Many people are surprised to find flour as a culprit for disease in the baked cookie dough. Mel does not look like a raw food, but it actually is. This means that it has not been treated to kill bacteria (think, for example, coli), which can cause food poisoning (source). So when we make cookie dough that is edible to the bottom of these cookie dough ice cream bars, we first have to boil the flour (or heat treat it) to make sure we kill potential bacteria. There are 3 options for heat treating your flour:
- Buy flour that has already been heat treated.
- Heat it in the microwave: add the flour in a microwave safe bowl. I recommend heat treating more than the recipe requires (1/2 to 1 cup extra) just to make sure you have enough. Microwave on high in bursts of 30 seconds while stirring between each burst. Spend your time stirring well to make sure none of the flour is burning. Use a thermometer to test the flour in a few places to make sure it has reached 165 degrees F throughout the flour. (If you get less than 165 degrees, return the flour for another 30-second burst).
- Heat it in the oven: Preheat oven to 300 degrees F. Line a large plate (with sides) with a non-stick lining or parchment paper. Spread the flour on the pan (process more than you want; 1/2 to 1 cup extra). Bake the flour, remove it and stir it every 1 and 1/2 minutes. Each time you remove the flour to stir, test it with the thermometer. As soon as it reaches 165 degrees F, that's for sure.
Flour heat treatment tips
Ultimately, the heat-treated flour should look and taste just like regular flour if it does not cook the dough does not taste right.
- Allow flour to cool completely before use. If you use hot flour, this cookie dough does not appear right. Allow the flour to cool completely at room temperature, or speed up the process by placing the tray in the fridge or freezer.
- If baking or microwave left your flour with some lumps, break up those lumps with your fingers. Discard any lumps that do not break. If flour is stuck to the sides or bottom of the pan, do not scrape it up for the dough.
- If there is discolored sections (brown or light brown flour) discard the flour that makes the dough taste like roasted popcorn! (This is why we heat a little more flour than we need!) You want the heat treated flour to look like regular flour (light, fluffy and white) – crate parts that do not look like this before using in these cookie dough ice cream bars.
Cookie dough Ice Cream Bar garnishes
We use pre-purchased cookies smashed in crumbs, but if you have some chew chocolate chip cookies lying around, use them to crumble upstairs. While you do not have On top of these cookie dough ice cream bars with cookie crumbs, it adds a delicious flavor and provides a fun garnish.
If you use store-bought cookie crumbs, I recommend grabbing crisp cookies like Chips Ahoy or famous Amos Chocolate Chip Cookies. You can either roughly chop the cookies or give them a quick pulse in a food processor or blender. Or, just crumbling them up with their hands over the bars works well.
Chocolate sauce and mini chocolate chips
We usually like these cookie dough ice cream bars with just cookie crumbs, but if you are looking for a little extra or especially love chocolate, they are also great with a handful of miniature chocolate chips and a shower of hot fudge or chocolate sauce.
More ice cream treats:
Cookie dough ice cream bars
Food-safe cookie dough is filled with cookie dough ice cream and whipped cream. These cookie dough ice cream shops is decorated with cookie crumbs for the ultimate cookie lover's dessert.
Keywords: Cookie dough ice cream bars
Servings: 1 9×9 inch pan pan (12 bars)
Calories: 565 kcal
Cookie dough "crust"
- 1/2 cup (1 stick; 8 tbsp; 113 g) unsalted butter, melted
- 1/2 cup (115 g) packed light brown sugar
- 1/4 cup (50 g) granulated white sugar
- 2 tablespoons whole milk (1% or 2% works)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1 and 1/4 cup (150 g) white flour for all purposes (See note 1)
- 3/4 cup (125 g) mini chocolate chips
Ice cream and whipped cream and garnish
- 1 container (48 ounces; 1.4 L) ice cream dough
- 1 cup heavy cream (See note 2) (OR 1 container (8 ounces; 226 g) fully thawed Cool Whip)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Optional: 3-4 chocolate chip cookies to crumble on top; hot fudge topping or chocolate sauce, mini chocolate chips
HEAT TREATMENT Flour: (See Note 1); You can heat flour in the microwave or in the oven. Test the flour to ensure it has reached a safe temperature of 165 degrees F. Allow the flour to cool completely to room temperature before using. Do not use any burnt or lumpy flour (if it is in color or smells burnt, it is burnt). The flour should be bright, white and fluffy. Use a spoon to spoon the completely cooled flour into a measuring cup and evenly top the measuring cup with the back of a butter knife.
PREPARE: Line a 9 x 9 inch pan with parchment paper so that there is an overhang of paper so you can easily remove the joists to cut and serve.
COOKIE DOUGH: Add the 8 tablespoons of melted butter in a large bowl and allow to cool to room temperature. If you use hot melted butter, it will melt the sugar and cause the dough to become greasy. When cooled, add 1/2 cup of brown sugar and 1/4 cup of white sugar. Stir to combine. Add the 2 tablespoons of milk, 1 teaspoon vanilla, 1/4 teaspoon salt and 1 and 1/4 cup heat-treated flour. Stir with a wooden spoon until the dough is smooth. Stir 3/4 cup mini chocolate chips until combined (you may need to knead the chocolate chips by hand). If the dough is too dry, add a slightly heavier cream; If wet at all, add a tablespoon or two more of the heat-treated flour.
BARS: Press the prepared cookie dough evenly along the bottom of the pan. Use the bottom of a 1 cup measuring cup to press the dough firmly and evenly. Pour the cookie dough over the cookie dough layer. Smooth the ice as much as possible to get it in a smooth and flat layer. Use a strong spatula to level it. Freezing bars, covered, for 2 hours up to night.
WHIPPED TOPPING: Add 1 cup heavy cream, 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract in a mixing bowl attached to a standing mixer (with a whisk attachment). Whip together to increase speed and whip until firm peaks form, approx. 2-4 minutes. Spread the whipped cream with a spatula over the ice until smooth. Alternatively, spread a fully thawed, whipped topping container on top of the bars. Freeze columns to harden, approx. 30 minutes to an hour.
SERVING: When ready to serve, remove it from the pan using the parchment paper overhang and cut into bars. Request the desired top bar you serve, with a handful of crumbled cookies. You can also add some hot fudge topping and / or mini chocolate chips if desired. (We usually only serve with cookie crumbs).
STORAGE: return any leftovers to the freezer immediately. Cooling does not whisk thaw and freeze very well (it gets icy), so try finishing the joists a few days after doing them if this consistency bothers you.
Note 1: Heat it in the microwave: add the flour in a microwave safe bowl. I recommend heat treating more than the recipe requires (1/2 to 1 cup extra) just to make sure you have enough. Microwave on high in bursts of 30 seconds while stirring between each burst. Spend your time stirring well to make sure none of the flour burns or clumps. Use a thermometer to test the flour in a few places to make sure it has reached 165 degrees F throughout the flour. (If you get less than 165 degrees, return the flour for another 30-second burst).
Heat it in the oven: Preheat oven to 300 degrees F. Line a large plate (with sides) with a non-stick lining or parchment paper. Spread the flour on the pan (process more than you use; 1/2 to 1 cup extra). Bake the flour, remove it and stir it every 1 and 1/2 minutes. Each time you remove the flour to stir, test it with the thermometer. As soon as it reaches 165 degrees F, that's for sure. (This takes about 3-6 minutes in my oven)
Note 2: use either 1 container with whipped topping (fully thawed) as Cool Whip OR make your own whipped topping with 1 cup heavy cream, 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract. We prefer homemade, but either works well!